However, while breast stored in MAP-O2 clearly scored lower in tender-
ness and higher in rancidity compared to breast in non-oxygen storage, the effect of MAP-O2
for the sensory quality of thigh was negligible. These results show that thigh is more suitable
for storage in MAP-O2 than breast, indicating that the negative effect MAP-O2 may have on
the oxidative stability and sensory quality of meat varies between different muscles.